松萝酸的防腐作用研究

以西藏色季拉山长松萝为材料,乙酸乙酯为溶剂回流提取制备松萝酸,并采用滤纸片法对提取物松萝酸进行了抑菌活性和最小抑制浓度测定,同时以苯甲酸为对照,研究了松萝酸的防腐作用。结果表明,松萝酸对细菌、霉菌和酵母菌的生长均有明显的抑制作用;将用松萝酸处理的鲜猪肉、豆腐和牛奶放入37℃的恒温培养箱中1周后,其菌数均不超过5×108／g(mL),而对照不低于15×10-8／g(mL)。细菌菌落数的明显减少表明,松萝酸具有一定的防腐效果;但与相同浓度的苯甲酸相比,松萝酸的抑菌防腐效果稍差。

Study on antiseptic effect of usnic acid

With Usnea longissima from Shegyla Mountain in Tibet as the subject, usnic acid was extracted with EcOAc refluxing. The antimicrobial activities and minor inhibitory concentration of usnic acid by filtering paper method and contrasting with benzoic acid had been studied. The results are as follows: usnic acid not only had obvious inhibitory effect on the havphal growth of mold ,bacterium,yeast,but also had stronger preservation effect on fresh meat,bean curd and milk. However,compared with benzoic acid of the same concentration, the inhibitory and preservation effects of usnic acid are not better than these of benzoi acid.